Rose Milk Cake

Milk Cake, also known as Tres Leches Cake is a sponge cake soaked in milk, topped with whipping cream and another serving of sweet milk.

One of my favourite desserts to have, especially with a nice coffee! This cake comes in multiple variations – including Pistachio, Saffron, Malai – and I’ve even seen Chocolate and Lotus versions on Instagram!

In this recipe I’ve made a rose version, because everyone loves a bit of Rose syrup right! I recently ran a poll on my Instagram story and was heartbroken when I saw that so many people don’t like Rose Syrup?! Rose with milk, or Rooh Afza with water is something I look forward to every Ramadan!

Hope you enjoy the Recipe – if you do try it out, then be sure to share a picture and tag me on Instagram so I can see your recreation!

You can also watch a video recipe over on our Instagram – here’s the direct link to the video: https://www.instagram.com/p/CBs4XXGljxT/

Rose Milk Cake

Milk Cake, also known as Tres Leches Cakes, this time soaked in Rose milk.

4.60 from 20 votes

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Course: Dessert

Keyword: Milk Cake, Rose Milk Cake, Tres Leches Cake

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 1 hour hour

Servings: 12

Ingredients

For the Cake:

• 150 g Plain Flour
• 1 Tsp Baking Powder
• 1/4 Tsp Salt
• 5 Eggs
• 150 g Sugar
• 50 g Milk
• 1 Tbsp Rose Syrup
• 1 Tsp Vanilla Essence
• 1 Tsp Pink Food Colouring

For the Milk Syrup:

• 300 ml Evaporated Milk
• 300 ml Condensed Milk
• 150 ml Milk
• 150 ml Double Cream
• 1 Tbsp Rose Syrup
• 1 Tsp Pink Food Colouring

For the Whipped Cream:

• 250 ml Double Cream
• 50 g Sugar
• 50 g Icing Sugar
• 1 Tbsp Rose Water

Instructions

For the Cake:

• Pre-heat the oven to 180°C
• In a bowl, mix together the flour, baking powder and salt
• Separate the egg yolks from the egg whites (there's a pretty cool way you can do this using an empty plastic bottle – I've not given it a try, but you'll find videos on YouTube of how to do this!)
• In another bowl combine the egg yolks, 75g of the Sugar (the remaining 75g will be used later), milk, rose water, vanilla essence, and the pink food colouring
• Mix together the flour and egg mixtures
• In a separate bowl, whisk together the egg whites and the remaining 75g of Sugar
• Combine both the mixtures
• Spread the mixture into a lightly greased baking tray and place it into the oven for 20 minutes at 180°C (or until a toothpick comes out clean
• Remove the cake and using a fork, make holes all over the cake ensuring the holes reach all the way through the cake – don't be shy with the fork, make sure you cover the whole cake in holes so the syrup can really soak in well! And be sure to do this step soon after removing the cake from the oven

To make the milk:

• Mix together all of the ingredients for the milk inside a bowl
• Pour 80% of the mixture evenly over the cake, and store the remainder in the fridge to use when serving – don't panic if it looks like your cake is swimming in syrup, this is exactly what we want so the cake becomes nice and moist
• Place the cake into the fridge and allow it to cool for at least an hour before serving

To make the icing:

• Whisk together all of the ingredients into a bowl
• You can either spread the icing equally over the whole cake, or you can cut individual slices and pipe your icing onto the slices over the cake
• Top with chopped pistachios or rose petals
• When serving, pour some of the remaining syrup around the plate to allow more syrup to soak into the cake
• Enjoy!